Best Teriyaki Tofu Wraps Recipes

Teriyaki Tofu Wraps image

Provided by Deadheadie

Categories Asian

Time 30m

Yield 1 wraps, 6-8 serving(s)

Number Of Ingredients 10

8 ounces coleslaw mix
8 ounces extra firm tofu, cubed
1 yellow onion
1 bunch green onion
4 tablespoons instant minced garlic
1 -2 teaspoon Chinese five spice powder
8 medium flour tortillas
1/2 teaspoon sriracha sauce
4 tablespoons Lawry teriyaki marinade with pineapple juice
3 tablespoons canola oil

Steps:

Heat oil in a small skillet. Drain and press out excess liquid in Tofu.
Fry tofu until golden brown.
Cut yellow onion into thin slices. Saute in a large pan until traslucent and a kind of sweet aroma comes from them. You will want to cook them over low to medium heat for this effect.
Add fried tofu to the pan with the onion. Add 3/4 bag of coleslaw mix.
Add garlic, 5 spice, Sriracha hot sauce and Hawaiian teriyaki.
Cook over medium-low heat just until cabbage starts to wilt.
Add the green onion and toss into mixture. Let cook until fragrant, then immediately remove pan from heat source.
Spoon evenly into the tortillas (6-8) and wrap them, burrito style.
Viola! Yummy vegetarian and Vegan dinner served. Sure to be a family favorite.

Nutrition Facts : Calories 311.2, Fat 13.5, SaturatedFat 2, Sodium 406.1, Carbohydrate 39.4, Fiber 4, Sugar 4.1, Protein 9.6

Mu Shu Wraps With Baked Teriyaki Tofu image

Provided by dicentra

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

4 dried shiitake mushrooms
3 large eggs, lightly beaten
1 tablespoon toasted sesame oil
2 garlic cloves, minced (about 2 tsp.)
6 cups thinly sliced cabbage (1/2 medium head)
2 small carrots, shredded (about 3/4 cup)
1 (5 ounce) package oriental style baked tofu, cut into matchsticks
2 green onions, finely chopped (about 2 Tbs.)
2 tablespoons low sodium soy sauce
48 inches flour tortillas, warmed
hoisin sauce

Steps:

Soak mushrooms in hot water 30 minutes. Drain, remove tough stems and thinly slice. Set aside.
Coat large nonstick skillet with cooking spray, and heat over medium-high heat. Season eggs with salt and pepper, and scramble in skillet until set. Transfer to plate.
Reduce heat to medium and add oil, mushrooms and garlic to pan. Cook 1 minute, then stir in cabbage and carrots. Sauté vegetables 5 minutes, or until carrots are just tender.
Add tofu, green onions and soy sauce, and cook 3 minutes more, or until mixture is heated through.
Remove from heat, and stir in scrambled eggs.
To serve, pass mu shu mixture, tortillas and hoisin sauce around table to let guests assemble their wraps.

Nutrition Facts : Calories 268.5, Fat 9.3, SaturatedFat 2.2, Cholesterol 105.8, Sodium 616.5, Carbohydrate 37.5, Fiber 4.3, Sugar 5.3, Protein 9.7